1 c. fresh persimmon pulp
1 tsp. baking soda
1 egg
1 1/2 tsp. lemon juice
1 c. sugar
1/2 c. salad oil
1 c. chopped walnuts
8 oz. pitted dates (cut)
1 3/4 c. flour
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. cloves

Mix pulp with baking soda and let stand. In large bowl beat egg and stir in sugar, oil and dates. Combine flour, salt, cinnamon, nutmeg and cloves. Add date mixture alternately with pulps until well blended. Stir in nuts. Put in greased 9x13 inch pan and bake at 325 degrees for 25 minutes. Cool 5 minutes on rack then spread with lemon glaze.

LEMON GLAZE:

1 c. powdered sugar
2 tbsp. lemon juice